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Recipe // Orange Drizzle Cake

23 Jan 2016

I've made many a rich cake in my time, a Toffee Apple one, a Carrot Cake, a Chocolate Orange Cake, but there is something just so, so refreshingly light about a moist lemon drizzle cake. Unfortunately, we had zero lemons in my house and about fifty oranges. So I grabbed a few and decided to make an Orange Dizzle cake. Clever, eh?

I used Poppy Welby's recipe for lemon drizzle as a basis and it is literally so easy that this will probably be the shortest recipe for orange cake ever, but here we go:

100g butter

150g self-raising flour

4 tablespoons milk

150g caster sugar

2 eggs

zest of one large orange (or two small)

juice of one large orange (or two small)

50g caster sugar

Step One: Preheat your oven to 180C. Mix all ingredients apart from the orange juice together to form a smooth cake mix.

Step Two: Pour into loaf tin and bake for 40-50 minutes or until a skewer comes out clean.

Step Three: Leave in tin to cool and microwave orange juice for 45 seconds. Add the caster sugar and mix until the sugar has dissolved.

Step Four: Poke cake a few times with a skewer, and pour your sugar and orange mixture over the cake.